For Cookies: Preheat oven to 375 degrees F. Line two large cookie sheets with parchment paper or a silicone baking mat. In the bowl of an electric stand-mixer: add the butter, brown sugar and granulated sugar. Using the paddle attachment, cream together on medium speed for 3 minutes or until fully combined. Add the eggs and continue to mix until combined.
In a separate medium bowl, add the flour, baking soda, cinnamon, nutmeg, cloves and salt. Whisk together.Gradually add this flour mixture into the wet mixture while it's on low speed. Mix until just combined. Don't overmix!
Fold the grated carrots into the cookie dough. Dough will be thick. Using a standard-size cookie scoop (holds about 2 Tablespoons of dough), scoop dough onto the prepared cookie sheets. Space at least 2 inches apart.
Bake cookies in preheated oven for only 9 to 10 minutes. Tops will look set and edges a golden-brown. Don't over-bake!Remove from oven and let cookies cool right on the cookie sheets. Once cookies are cooled then frost.
For Almond-Scented Cream Cheese Frosting:Place the softened cream cheese and butter in a medium bowl. Using an electric hand-mixer, on low speed, cream together until fluffy and combined.Mix in the almond extract, vanilla extract and milk, then slowly mix in the powdered sugar until everything is creamy and combined. Frost cookies with a few tablespoons of frosting and enjoy!
Store any leftover cookies covered in the refrigerator for up to 4 days. You can soften the chilled cookies by placing them in the microwave for a few seconds.